Ingredients:

  • 1 lb fresh asparagus, woody ends trimmed
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 1 medium lemon, zested and juiced
  • 2 cloves garlic, minced
  • 1 tbsp melted unsalted butter
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Wash the asparagus spears and pat them completely dry. Trim the woody bottom ends by snapping them naturally or slicing about 1-2 inches off the base.
  2. In a large bowl, toss the spears with olive oil, salt, and pepper until evenly coated.
  3. Heat a cast iron griddle or grill pan over high heat until a drop of water evaporates instantly.
  4. Lay the asparagus across the ridges in a single layer. Press down slightly with tongs to ensure contact. Cook for 3–5 minutes per side without moving them, until mahogany-colored sear marks develop and the spears remain bright green with a slight snap.
  5. Remove the asparagus from the heat and immediately transfer to a serving platter.
  6. While the spears are still sizzling, drizzle with fresh lemon juice and melted butter. Sprinkle the minced garlic, fresh lemon zest, and chopped parsley over the dish.
  7. Toss gently to combine so the residual heat softens the garlic without browning it.